The Sunday Salon: In The Kitchen

Hello Saloners! I had a pretty interesting week. I had my first author guest on Wednesday. In case you missed it, you can click here for that post from Kathleen McCleary. Also I drew a winner to receive a copy of her book HOUSE AND HOME. And the winner is BEASTMOMMA! Congratulations! I hope you will enjoy the book.

I finished MUDBOUND by Hillary Jordan this week and I’ll have my review in a few days. I’m also still reading OUT STEALING HORSES and so far I’m enjoying it. In the mail this week I received another book from author Catherine Ryan Hyde. I read her book CHASING WINDMILLS few weeks ago and enjoyed it so much, she asked me to read her latest. It’s a Young Adult piece called THE DAY I KILLED JAMES. From what I’ve read about it, I’m sure it will be a terrific read. I’m anxious to get started, but I have a few a head of it first.

Today I’m going to get back to something I’ve gotten away from lately. As my blog is called Books and Cooks, I thought it was time to share a recipe I'll be making today. I love to cook and I typically try to cook something new or special on Sundays. This recipe isn’t exactly new - I’ve made it once before and loved it. One of my new favorite flavors is curry. I think it’s the earthiness I like, the nutmeg/cinnamon combo perhaps. So today I’m making a chicken curry dish. Here’s the recipe - it’s pretty easy and with Fall just around the corner, I think it’s perfect for the season and it doesn’t take a lot of special ingredients.

Winnipeg Chicken Curry

• 3 tablespoons butter
• 2 onions, thinly sliced
• 2 tablespoons curry powder
• 2 chicken breasts (or you can use chicken tenders)
• 2 cups chicken stock, heated
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 cup heavy cream (you can use milk, but it won’t be as thick)
• salt & pepper

Heat butter in large frying pan.
When hot, add onions; cook 5-6 minutes over medium heat. Stir occasionally.
Mix in curry powder and cook 3-4 minutes over low.
Add chicken and stir; season well.
Cook 2-3 minutes over medium.
Pour in chicken stock and bring to boil.
Continue cooking 9-10 minutes over medium low heat. Mix cornstarch with water; stir into sauce. Cook 1 minute. Pour in cream and bring to boil; cook 2-3 minutes and season well.

You can either serve it over rice or noodles. I also like to have a green vegetable and some cinnamon applesauce with this meal. I like it because it’s not overloaded with curry flavor, so if you’ve never had curry before, this would be a great way to try the spice for the first time. And your kitchen will smell wonderful! I found this recipe on Recipezaar, a great website where people share all kinds of dishes.

Well, that’s it for me today, I’m going to go read for awhile, then come back and check in on some other Saloners to see what you're reading. And then later I have a tasty meal to prepare for dinner. Yummy! By the way, if you do decide to try the recipe, I'd love know how you liked it! Enjoy!